[CH] Tonight's Dinner
RST G (synapse7@home.com)
Mon, 31 Jan 2000 20:14:16 -0500
This was really good and hearty on such a cold night. Great soup. I
would adjust the chiles, as the recipe calls for mild green chiles. I
think it would be better with a little hotter chile - a jalapeno or
serrano - but I made it with DH in mind and he is not a chile-head. He
said it was hot enough - it was mild but good.
* Exported from MasterCook *
Potato, 3 Cheese & Green Chili Soup
Recipe By : RisaG
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Chiles
Potatoes Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 med potatoes -- peeled & diced
5 cups water
1 tbsp canola oil
2 cloves garlic (or 3) -- minced
1 lg green bell pepper -- finely chopped
1 cup fresh ripe tomatoes -- chopped or canned
1 cup cooked fresh corn kernels -- or frozen thawed
1 oz canned chopped mild green chiles
1 tsp chili powder
4 oz cheddar cheese -- shredded
4 oz Monterey Jack & Colby cheese mixture -- shredded
salt and freshly ground black pepper -- to taste
Put the diced potatoes in a soup pot and cover with the water. Bring to
a simmer, then simmer gently, covered, until the potatoes are just
tender, about 15 minutes.
In the meantime, heat the oil in a small skillet. Saute the onion over
medium heat until it is translucent. Add the garlic and green pepper and
saute until the mixture is browned a bit.
Remove half the potatoes from the pot with a slotted spoon and place
them in a deep bowl. Either mash them well or use a hand blender and
blend them well. Stir them back into the soup pot, followed by the
onion-bell pepper mixture. Add the tomatoes, corn, green chiles and
chili powder. Add additional water if the soup is too dense. Stir
together, return to a simmer, then simmer gently for 15 minutes.
Sprinkle in the shredded cheese, a little at a time, stirring it until
it is well melted each time.* Season to taste with salt and pepper and
allow the soup to simmer over very low heat, stirring frequently, for
another 5 minutes.
Serve at tonce, or let stand for an hour or so. Heat through as needed
and adjust the consistency with more water if the soup becomes too
thick.
Serve with some nice sliced bread - something a little heavy to sop up
the soup in the bowl.
- - - - - - - - - - - - - - - - - -
NOTES : * I mistakenly used pre-shredded cheese, from the supermarket.
Use a good cheese, not shredded and shred it at home. Use either the
mixture I used or just one kind of cheese. Original recipe called for
cheddar cheese but I don't like the flavor straight so I mixed it. The
pre-shredded stuff does not melt well and ends up at the bottom of the
pot. Use a real cheese and let it melt according to the recipe
directions.
Original recipe created by Nava Atlas and can be gotten from
http://www.vegkitchen.com
It is called Potato, Cheese & Green Chili Soup.
RisaG